Colombian Cheese Bread

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My office supervisor brought these to work one morning — warm and in a brown paper bag. I had three that morning even though I generally try to keep the carbs to a minimum. So simple yet so addictive as cheesy breads tend to be but also ubiquitously enjoyed among Latin peoples. It is also similar to the Brazilian pao de queijo but with the addition of cornmeal.

This is probably one of the easiest breads you can make and it is best done in the food processor. Stick them in a paper bag — if you have any leftovers — and warm them up the next day at 300F for 10 minutes.


A Colombian cheese bread
Course: Breakfast
Cuisine: Colombian
Servings: 12


  • 120 g yuca or tapioca flour
  • 68 g precooked cornmeal or masarepa
  • 3 large eggs room temp
  • 340 g Colombian quesito (or farmer's cheese)
  • tsp salt
  • tsp sugar


  • Preheat oven to 400°F. Line a sheet pan with parchment paper.
  • Break up the cheese into large chunks and and pulse in a food processor until grated. Add the flour, cornmeal, salt and sugar. Pulse until combined
  • Add the eggs and process until it comes together in a dough.
  • Divide into 12 pieces (about 60 g each), roll into balls between your palms and place on parchment-lined sheet pan.
  • Bake for 20 minutes until starting to brown on top. Serve warm.

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